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Ragada Pattis  

Ingredients 

  • Dry yellow peas-1 glass.
  • Onions-3.
  • Tomatoes-2.
  • Chilli powder-1 1/2 teaspoon.
  • Garam masala-1 teaspoon.
  • Cinnamon-2.
  • Cumin seeds-2 tbsp.
  • Bay leaf-2.
  • Oil-4-5 tbsp.
  • Potatoes-6.
  • Green chillies-8.
  • Ginger-2 inch.
  • Salt-4 1/2 teaspoons.
  • Chilli powder-2 1/2 teaspoon.
  • Coriander leaves-1 bunch.
  • Tamarind-20 pieces.
  • Jaggery-1/4 glass.
Method 
    For Ragada 
  • Soak the peas for 12 hrs and pressure cook for 45 mins. 
  • Grind the onions and tomatoes separately. 
  • Grind 1 inch ginger and 3 green chillies. 
  • In a kadai take 4-5 tbsp oil and heat. 
  • Then add 1 tbsp cumin seeds,cinnamon,bay leaves. 
  • After 2 mins add onions. 
  • Once they turn golden brown add the tomatoes. 
  • Once this is cooked add the pressured cooked peas, 2 teaspoons salt, 1-1/2 teaspoon chilli powder and 1 teaspoon garam masala powder. 
  • Cook this well and keep aside. 
    For Pattis 
  • Pressure cook 6 potatos and peel their skin and mash them well. 
  • Dry grind 5 green chillies & 1 inch ginger. 
  • Then add this to the mashed potatos. 
  • After this add 1/2 teaspoon chilli powder and 1 teaspoon salt. 
  • Remove the sides of the 6 bread slices and wet them lightly in water. 
  • Mix them with the above mixture. 
  • Take a little of this mixture in your hand to make a ball and flatten it. 
  • After doing this with all the mixture deep fry them in oil till they are brown and crispy. 
    For Coriander Chutney 
  • Grind 1 bunch coriander leaves with 3 green chillies and 1/2 teaspoon salt. 
    For Tamarind Chutney 
  • Soak the 20 pieces of tamarind in water and squeeze them completely in water. 
  • Roast 1 teaspoon jeera in a kadai. 
  • Add the tamarind water,jaggery, 1 teaspoon salt and 1/2 teaspoon chilli powder and boil it till it thickens. 
    For Serving 
  • Cut one onion into small pieces. 
  • In a plate in which you are going to eat first take a pattis, pour some ragada over it, put some cut onions over this, followed by 1 tbsp tamarind chutney and 1 tbsp coriander leaves chutney. 
Serve hot.
 
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